468. DANDELION SALAD with BACON

greens, 4 medium servings
4 hard cooked eggs, sliced or quartered
8 slices bacon, cut in 1 in. pieces
3-4 tablespoons olive oil
2 tablespoons vinegar
2 apples, peeled and sliced
Salt and pepper

Brown bacon in pan large enough to accomodate the greens. Remove. Add olive oil to pan. Add apple slices and dandelion greens to pan. Toss greens and apples until the greens are wilted. Season with salt and pepper. Add bacon, eggs and vinegar to pan.


courtesy of: Chef Parker Bosley, Parker's New American Bistro, 2801 Bridge Avenue, Cleveland, Ohio 44113